Coffee Espresso Cocoa Chili Rub

Name: Espresso-Kakao-Chili Rub
Total time: 10 min
Ingredients: 25 g Espresso, fein gemahlen; 15 g Kakaopulver, ungesüßt (dunkel); 10 g Chiliflocken (Ancho oder Guajillo); 15 g Brauner Zucker; 15 g Grobes Meersalz; 8 g Schwarzer Pfeffer, grob gemahlen; 7 g Knoblauchpulver; 3 g Zimt, gemahlen; 2 g Cayennepfeffer

RubOtherDryingEasy10 minutes

Deep, complex rub made from finely ground espresso, dark cocoa and chili – perfect for beef steaks, brisket and leg of lamb.

Ingredients(for 0.1 kg)

Espresso, finely ground25 g

Unsweetened dark cocoa powder15 g

Chili flakes (ancho or guajillo)10 g

Brown sugar15 g

Coarse sea salt15 g

Black pepper, coarsely ground8 g

Garlic powder7 g

Cinnamon, ground3 g

Cayenne pepper2 g

Instructions

Preparation

3 Minuten

Grind the espresso fresh and very fine. Weigh out all ingredients and set aside.

Mixing

3 Minuten

Combine all ingredients in a bowl and mix thoroughly until a uniform, dark brown blend is achieved.

Storing

2 Minuten

Transfer the finished blend into an airtight jar, label it and store in a cool, dark place. Shelf life approx. 3 months.

Pro Tip

Grind the espresso fresh and fine – this gives the crust an intense, slightly smoky bitterness that harmonizes perfectly with the cocoa.

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